Composition and structure of interface impacts texture of O/W emulsions

Food Hydrocolloids

Volumn 34, Issue , 2014, Pages 3-9

  Surel, C ^a   Foucquier, J ^b   Perrot, N ^b   Mackie, A ^c   Garnier, C ^a   Riaublanc, A ^a   Anton, M ^a  

^a INRA   (France)

^b AGROPARISTECH   (France)

^c NORWICH RESEARCH PARK   (United Kingdom)

Author keywords

Aggregation; Emulsion; Heat temperature; Interface; Milk proteins; Texture

Indexed keywords

EID: 84884411199     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.06.016     Document Type: Article

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